Kris' Kitchen

Friday, December 17, 2010

Wednesday, December 8, 2010

Ingredients:
-1 can (15 ounces) chili
-1 carton (15 ounces) ricotta cheese
-1 cup (4 ounces) shredded Mexican cheese blend
-1 can (4 ounces) chopped green chilies
-1 teaspoon taco seasoning
-1/4 teaspoon salt
-8 lasagna noodles, cooked and drained
-1 jar (16 ounces) salsa

Directions:
In a Large bowl, combine the first six ingredients; Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coasted with nonstick cooking spray. Cover and bake at 350 degrees for 25 minutes. Uncover; top with salsa, bake 10 minutes longer or until heated through.

Wednesday, December 1, 2010

5-star Meal in Your Kitchen!

The beginning of December signals the beginning of the exciting - and sometimes hectic - Christmas Shopping Season. This delectable recipe for Hawaiian Pork Chops is perfect for your impromptu, tropical getaway from the crowds and the busyness!

Ingredients:

-4 boneless pork loin chops (3/4” thick and 4 ounces each)

-1/4 teaspoon salt

-1/4 teaspoon pepper

-1/3 cup chopped green pepper

-1/3cup thinly sliced onion rings

-1 can (14 1/2 ounces) beef broth

-1 can (8 ounces) unsweetened pineapple chuncks, undrained

-1/4 cup ketchup

-2 tablespoons brown sugar

-1 tablespoon cider vinegar

-2 tablespoons cornstarch

3 tablespoons cold water

Directions:

Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with non-stick cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned. Remove and keep warm.

In the same skillet, sauté green pepper and onion for 2 minutes or until almost tender. Stir in the broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear.

Combine the cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice if desired.

Tuesday, November 23, 2010

Do not forget the bird

Do not forget to start thawing your turkey early, it is not fun to wake up on Thanksgiving to find that you forgot to thaw the frozen bird!

There are two methods for thawing turkey. The easiest is to plan ahead and do it in your refrigerator, please see the list below on how long to leave it in your refrigerator for depending on the weight of the bird.

If time is not of the essence the next method is the way to go. Get a large clean bucket or pot and stick your bird in with cold water. It is important to change out the water every 30 minutes to keep the water cold and prevent any food born illness. It takes about 30min of soaking per pound of turkey;consult list below.

Also, below we give a quick chart of general turkey roasting guidelines. Remember not all ovens built the same so a thermometer is always the chefs best friend!

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Thawing turkey in refrigerator:

8 to 12 pounds: 1 to 2 days
12 to 16 pounds: 2 to 3 days
16 to 20 pounds: 3 to 4 days
20 to 24 pounds 4 to 5 days

Thawing turkey in cold water:

8 to 12 pounds: 4 to 6 hours
12 to 16 pounds: 6 to 8 hours
16 to 20 pounds: 8 to 10 hours
20 to 24 pounds: 10 to 12 hours

Turkey Cooking Times

8 to 10 pounds:	2 hours, 45 minutes to 3 hours, unstuffed; 3 hours to 3 hours, 30 minutes, stuffed.
12 to 14 pounds:	3 hours to 3 hours, 45 minutes, unstuffed; 3 hours, 30 minutes to 4 hours, stuffed.
18 to 20 pounds:	3 hours, 45 minutes to 4 hours, 15 minutes, unstuffed; 4 hours to 4 hours 15 minutes, stuffed.
20 to 24 pounds:	4 hours, 30 minutes to 5 hours, unstuffed; 4 hours, 45 minutes to 5 hours, 15 minutes, stuffed.